Pho Please
Vietnamese restaurant · Riverside
1920 E Riverside Dr, Austin, TX 78741
Highlights
Hefty Vietnamese portions: pho, banh mi, bao, vermicelli bowls
Hefty Vietnamese portions: pho, banh mi, bao, vermicelli bowls
"The bánh mì at Pho Please might be our winner in the bargain category, based on size alone. The sandwiches here are big enough to fill us up for a couple of meals. We could eat their housemade mayo on just about anything, but it’s especially good on the lemongrass beef or the pork belly bánh mì. If you happen to live closer to campus, they have a sister location, Sip Pho, where you can get the same great sandwiches." - nicolai mccrary, raphael brion
"The bánh mì at Pho Please might be our winner in the bargain category, based on size alone. The sandwiches here are big enough to fill us up for a couple of meals. We could eat their housemade mayo on just about anything, but it’s especially good on the lemongrass beef or the pork belly bánh mì. If you happen to live closer to campus, they have a sister location, Sip Pho, where you can get the same great sandwiches. " - nicolai mccrary, raphael brion
"Pho Please off Riverside is one of the better options for pho south of Town Lake. The inside feels a little industrial, but the pho is solid and the food comes out fast. We also really enjoy the bánh mì here—they’re some of the biggest in town and have been known to feed us over the course of a couple meals. The bread is a little softer and sweeter than other baguettes in town, but still tastes fresh. And while we’d eat their house-made mayo on just about anything, it’s especially good on the lemongrass beef or the pork belly bánh mì. " - Nicolai McCrary
"The owners of East Riverside Vietnamese restaurant Pho Please, Anh Nguyen and Tien Do, are opening an entirely new restaurant this week. Sip Pho’s menu is mostly similar to the one available at Pho Please." - Nadia Chaudhury
"Pho Please is a pho-centric restaurant offering egg and paper rolls, bao, banh mi, vermicelli bowls, and rice plates. It was opened in January 2016 by Tien Do and chef Ahn Nguyen." - Nadia Chaudhury
